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Homemade Panko Breadcrumbs

Print Recipe
It's easy to make homemade panko breadcrumbs. Whether whole wheat or white, all you need is a loaf of bread and an oven. Recipe yields 6 cups.
Course homemade ingredient
Cuisine Japanese
Keyword breadcrumbs, homemade ingredient, panko
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 12 (1/2 cup) servings
Calories 153
Author Laurie McNamara

Equipment

Ingredients

  • 1 loaf bread white or whole wheat
US Customary - Metric

Instructions

  • Preheat your oven 250℉ (or 140℃).
  • Next fit your food processor with the shredding disc.
  • Cut all the crusts off each slice of bread. Cut the crustless bread into strips to make the bread easier to fit into the food chute.
  • Scatter breadcrumbs onto 1 or 2 rimmed sheet pans and bake for 20 to 30 minutes, tossing every 5 minutes or so until crisp. Panko crumbs should not be golden.
  • Allow the crumbs to cool completely before storing in an air-tight container for a few weeks or freeze for up to 2 months or so.

Nutrition

Serving: 0.5cup | Calories: 153kcal | Carbohydrates: 28g | Protein: 6g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Sodium: 294mg | Potassium: 103mg | Fiber: 2g | Sugar: 3g | Vitamin A: 1IU | Vitamin C: 1mg | Calcium: 78mg | Iron: 2mg